I think one of the cant phrases of our day is the familiar one by which we express our permanent want of time. We repeat it so often that by the very repetition we have deceived ourselves into believing it. It is never the supremely busy men who have no time. So compact and systematic is the regulation of their day that whenever you make a demand on them, they seem to find additional corners to offer for unselfish service. I confess as a minister, that the men to whom I most hopefully look for additional service are the busiest men.

John Jowett

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Chinese	Chinese, Seafood	6	Servings

INGREDIENTS

2	lb	Fresh sea scallops rinse and pat dry
1/4	c	Vegetable oil
1	ts	Oriental sesame oil
2	tb	Hoisin sauce
2	tb	Soy sauce
2	tb	Dry sherry
1/4	c	Distilled white vinegar
1		Minced clove garlic
1		Minced green onion
1	tb	Minced fresh ginger

INSTRUCTIONS

In plastic bag mix all ingredients, except scallops. Add scallops.
Refrigerate overnight. Thread scallops on metal skewers, reserving
marinade. Spread medium hot coals in circle with opening in the middle.
Position skewers over open center. Cover; grill 6-8 minutes or until
scallops are opaque. Turn and brush with marinade while cooking.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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